This giant, skillet cookie is exactly what everyone wants for dessert. A no-frill chocolate chip recipe that stays warm and soft in the center with a slight crisp around the edges is just how we like it. Serve it with a scoop of vanilla ice cream and maybe a swirl of chocolate sauce if you're feeling fancy.
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (4 oz.) salted butter, softened
1 large egg
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
2 cups (about 9 oz.) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 cups semisweet chocolate chips, divided
How to Make It
Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, milk, and vanilla, beating until blended.
Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.
Add 1 cup of the chocolate chips; beat until combined.
Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup chocolate chips.
Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.
Pecan Praline: Omit chocolate chips. Prepare recipe as directed, stirring in 1/2 cup chopped pecans and 1/2 cup toffee bits in Step 3 and topping mixture with 3/4 cup pecan halves and 3 tablespoons jarred caramel sauce in Step Sprinkle with sea salt just before serving.
Mississippi Mud: Increase milk to 5 tablespoons. Prepare recipe as directed, whisking 3 tablespoons unsweetened cocoa into flour mixture in Step 2 and topping cookie with 1/4 cup miniature marshmallows during the last 30 minutes of baking in Step
Strawberry Shortcake: Increase milk to 1/4 cup. Substitute white chocolate chips for semisweet chocolate chips. Prepare recipe as directed, beating 3/4 cup chopped frozen pound cake into mixture with white chocolate chips in Step Top mixture with 1/4 cup chopped frozen pound cake in Step Serve cookie wedges with whipped cream and sliced strawberries.
Grasshopper: Omit milk and chocolate chips. Prepare recipe as directed, beating 3 tablespoons bourbon into mixture with egg and vanilla in Step 1 and stirring in 1 cup halved thin crème de menthe chocolate mints in Step Top mixture with 1/4 cup halved thin crème de menthe chocolate mints in Step
Hummingbird: Omit milk and vanilla extract. Substitute white chocolate chips for semisweet chocolate chips. Prepare recipe as directed, adding 1/4 cup mashed banana and 1 1/2 teaspoons coconut extract to butter mixture in Step 1 and 1/2 cup sweetened flaked coconut and 1/2 cup chopped dried pineapple in Step
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I love Southern Living's recipes, which may be why I am so disappointed at the way the Deep-Dish Skillet Cookie (chocolate chip) turned out. I used to bake for a living and wanted to pull the cookie out of the oven at 35 minutes instead of 50 because they smelled done, but I stuck with the recipe only to have a dry cookie that stuck to the cast iron skillet and was extremely difficult to cut out. I ended up breaking the middle bits and had to soak a cookie ring out of my pan, it was that stuck. To cast iron. Which never sticks. I'm not sure who made this recipe, but I think they need to go back and double check their times.
I made the deep-dish chocolate chip skillet cookie recipe. My only deviation to the recipe was the addition of one cup chopped walnuts. The skillet cookie was hard and dry. The chips on top tasted a bit burned. What changes do you recommend for high altitude?
I have made the Deep Dish Chocolate Chip and Pecan Praline and loved them both!! My family asks for them every week now. The one down side was the cooking spray did not work and the cookie stuck but after that I greased with Crisco with no problems.Thanks, Brenda
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